Centre of excellence on maize processing and value addition
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PILOT SCHEME ON NUTRIFARMS. CENTRE OF EXCELLENCE ON MAIZE PROCESSING AND VALUE ADDITION. Department of Dairy and Food Technology College of Dairy & Food Science Technology Maharana Pratap University of Agriculture & Technology Udaipur - 313 001. MPUAT- Service Area.

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CENTRE OF EXCELLENCE ON MAIZE PROCESSING AND VALUE ADDITION

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Centre of excellence on maize processing and value addition

PILOT SCHEME ON NUTRIFARMS

CENTRE OF EXCELLENCE ON MAIZE PROCESSING AND VALUE ADDITION

Department of Dairy and Food Technology

College of Dairy & Food Science Technology

Maharana Pratap University of Agriculture & Technology

Udaipur - 313 001


Centre of excellence on maize processing and value addition

MPUAT- Service Area

3 out of 10 Agro-climatic regions

INSTITUTIONAL SET-UP

Colleges -06

Ag. Research Stations - 03

Ag. Research Sub- Stations - 03

Dry Farming Research Station-01

Krishi Vigyan Kendras -11

FEATURES

ISSUES

  • Tribal Dominated – 66% ST Population of the state

  • Small & Marginal land holding -66 %

  • Irrigated area- 42.5 % of net sown area

  • Maize - a major staple food crop of kharif

  • Fruits & Vegetables area - 0.1% of TCA

  • 27.2% of total livestock population

  • Low Productivity of Farm & Livestock

  • Malnutrition in Children and Women

  • Lack of Access to New Knowledge

  • Poor Credit & Market

  • Less Employment Opportunities


Centre of excellence on maize processing and value addition

College of Dairy and Food Science Technology

Year of Establishment -1982

Departments - 05

Students Intake

B. Tech. (Dairy) - 30

B. Tech. (Food) - 25

B. Tech. (Biotech) - 30

Cent percent placement

STRENGTH


Centre of excellence on maize processing and value addition

Infrastructure Facilities Available

  • Condensing & Drying Lab (93 sq.m. )

  • Fat Rich Dairy Products Lab (93 sq.m.)

  • Fruits & Vegetables Lab (93 sq.m. )

  • Frozen Foods Products Lab (93 sq.m.)

  • Indigenous Products Lab (70 sq.m. )

  • Meat Products Lab (70 sq.m. )

  • Experiential Learning Lab (280 sq.m.)

  • Underutilized Fruit Lab (140 sq.m)

  • Unit Operation Lab (93 Sqmt)

  • Instrumentation Lab (93 Sqmt)

  • Workshop (93 Sqmt)


Centre of excellence on maize processing and value addition

PILOT SCHEME ON NUTRIFARMS

CENTRE OF EXCELLENCE ON PROCESSING AND VALUE ADDITION OF MAIZE

Budget outlay : 75.0 lakh Date of sanction : 06 March, 2014

GOAL

Maize Processing and value addition technique

- A step forward towards creation of employment and eradication of malnutrition in tribal dominated areas of Rajasthan


Centre of excellence on maize processing and value addition

Objective-wise Plan of Activities

  • Objective-1 To develop & standardize technologies for maize food products and up-scaling

  • Shelf stable flour

  • Flaking

  • Extruded products – Pasta, Vadi, Vermicelli, etc.

  • Baked products- Bread, Cookies, Cake etc.

  • Traditional products – Raab, Papdi, Ladoo, Popped products, Halwa, Burfi, Kheer, Sattu, Cheela, Jajaria, Rabodi etc.

  • Objective-2 Analyze nutritional composition and evaluate safety of selected maize food products.

  • Nutritional profile and organoleptic evaluation of products


Centre of excellence on maize processing and value addition

Objective-wise Plan of Activities

  • Objective-3: To assess consumer acceptability, price and market strategies for maize processing.

  • Objective-4 :To develop entrepreneurship and appropriate strategies to promote and popularize maize for commercialization through -

  • Primary food processing

  • Secondary food processing

  • Handling and operation

  • Recipe making

  • Packaging and nutritional labeling

  • Marketing and creation of awareness

  • Objective-5 : To provide technical backstopping to entrepreneurs.


Centre of excellence on maize processing and value addition

TECHNICAL PROGRAMME

Development and standardization of- 3 months

value added recipes of QPM (R&D)

Development of technical manual - 1 month

Conduction of Hands –on –training for

Tribal/rural youth- 6 months

Hand-holding of the trainees- 1 month

Report writing- 1 month


Centre of excellence on maize processing and value addition

PROPOSED ACTIVITIES

A. Establishment of Laboratory

B. Development and standardization

Shelf stable flour

Extruded products like pasta, noodles

Bakery products like biscuits

Traditional products like instant raab mix

Popped products

C. Nutritional and microbiological analysis

D. Labeling and packaging

E. Marketing

F. Development of technical manual

G. Entrepreneurship training and hand holding


Centre of excellence on maize processing and value addition

  • Essential Equipments Available

  • Tray drier

  • Pasta machine (5 Kg/hr. capacity)

  • Kneader

  • Baking Oven (Small)

  • Sealing machine (Packaging)

  • Shrink Wrapper

  • Batch roaster

  • Micro wave oven & OTG

  • Major Equipments and Facilities Required

  • Process for procurement initiated

  • 1.Hammer Mill

  • 2.Extruder (Hot)

  • 3.Baking Oven

  • 4.Packaging Machine

  • 5.Weighing balance

  • 6.Flour mill

  • 7.Vacuum packaging

  • 8.Aging Vat (100 L)

  • 9.Plastic crates

    10.Popcorn machine

    11.Batch roster

    12.Kneader (dough)

    13.Baking furnace

    14.Tray drier

    15.Shrink wrapper

    16.Grain storage bin


    Centre of excellence on maize processing and value addition

    • Progress

    • Facilities Developed

    • Smart Class Room


    Centre of excellence on maize processing and value addition

    • Progress

    • Facilities Developed

    • Laboratory


    Centre of excellence on maize processing and value addition

    • Progress

    • Facilities Developed

    • Equipments for Processing of Maize


    Centre of excellence on maize processing and value addition

    • Progress

    B. Products initiated

    Pastine (butter milk based Maize product)


    Centre of excellence on maize processing and value addition

    • Progress

    B. Products initiated

    Pop corn (Enriched)


    Centre of excellence on maize processing and value addition

    • Progress

    B. Products initiated

    Nutritive Laddu


    Centre of excellence on maize processing and value addition

    • Impact/Outcome

    • Standardization and commercialization of 8-10 nutri-rich maize products

    • Consumer acceptable 8-10 nutri-rich value added maize products.

    • Establishment of approximately 20 maize based nutri-rich product enterprises in south Rajasthan

    • Popularization of products in tribal villages through NGO’s-KVK’s and ICDS to combat malnutrition

    • Inclusion of 2-3 nutri-rich maize products in mid-day meal scheme for schools


    Centre of excellence on maize processing and value addition

    • Sustainability

    • Branding and Patenting of nutri-rich maize products.

    • Consultancy.

    • Sale of nutri-rich products at CDFST PRATAP Fresh outlet .

    • More proposals to government for sustaining the activities.

    • Processing and packaging of sweet corn and baby corn.


    Centre of excellence on maize processing and value addition

    THANK YOU


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